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Cauliflower with Nam Pla Minnow

Author Notes:Nam Pla Minnow (fish sauce and lime) is a sauce that flavors Thai home cooking-- from fried egg to a shredded green papaya salad. This recipe is part Momofuku (his roasted brussel sprouts), and part my own creation. - edamame2003 —edamame2003

Food52 Review: We loved the contrasting flavors and vibrancy of this Thai-inspired cauliflower dish, whose garlicky fish sauce and lime juice dressing really packs a punch. Don't worry if the panko falls off the cauliflower while cooking; think of them more as a breadcrumb topping rather than a batter. We added our dressing to the cauliflower while it was still in the pan, which helped mellow its assertiveness, but you can add it in the serving bowl as well. – Lauren —The Editors

Serves: 2 or 4 as an appetizer

Ingredients

Nam Pla Minnow

2
garlic cloves

3
bird chili peppers (seeds removed)

1
tablespoon palm sugar (or regular sugar)

1/4
cup lime juice (minnow)

1/8
cup fish sauce (nam pla)

Cauliflower

1
cauliflower head (cut into florets)

1
egg, beaten

1
cup panko

2
tablespoons grape seed oil

2
tablespoons flour

1
teaspoon coarsely ground black pepper

In This Recipe

Directions

Drop cauliflower in boiling water for 30 seconds and remove. Drain and let cool.

Thinly coat the cauliflower with flour/black pepper, then through the beaten egg and dredge through the panko.

Heat the oil in a pan and brown the cauliflower--about 8 minutes (until browned and crispy). Remove and set aside.

For the sauce:

In a mortar, pound the birds eye chili, garlic and palm sugar, until a paste-like texture.